Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Need tips on a ham
I haven't picked up the ham yet, whatever is on sale at the grocery store... I have a bullet style smoker, I usually use propane for heat... -
Need tips on a ham
Whats the best way to reheat a ham the next day without drying it out? I'm making thanksgiving this year and don't want to tend to a smoker, watch a turkey and make all the sides at the same time... So I'd like to smoke the ham the day before and reheat it.. the oven will be full but I have a... -
Need duck time and temp W/ Qview
I cook my ducks to medium rare. If you go much past that, they get a gamey taste to them. So I would say around 155 or so (I've never smoked them I normally just grill and don't take a temp) However I've never bought duck, I just eat the ones I shoot, Not sure if farm raised ducks would be... -
casing storage?
Well thanks for all the help. I ended up not turning the casing inside out. Maybe I'll try it next time to see if I notice the difference. The sausages taste great, I just followed a recipe I found online for brats and italian sausage. It was quite a bit of work I ended up getting it done in... -
casing storage?
Well I'm going to make an attempt at making sausage tonight, i've seen mention of cleaning the casings, I read the sticky about flipping them inside out but the link to the post that shows how doesn't work, Is there a trick to it or will it be pretty easy and straight forward. And once I flip... -
casing storage?
Hey guys, I just bought some hog casings cause I was going to give my new grinder a try this even, Something came up and now I probably won't get to it until thrusday or friday. How do I keep the casings from going bad. Right now they're just in a plastic bag that the butcher put them in, no... -
Rolled A Couple Fatties - With Q-View
Well here's what I did over my 4th of july weekend. No one was around to take pics while I was putting them together so you only get the finished product. First up We have a fattie made from uncased brat sausage. Filled with saute'ed green and red bell peppers and onions with some cheeze wiz... -
Pulled pork method
Well I tried it last weekend. I used the saran wrap brand and it melted. It didn't melt into the meat though it just melted onto itself and basically unwrapped itself inside the foil. The meat tasted great still, but it wasn't any better than just wrapping in foil. Probably won't do it again... -
Pulled pork method
hmmm... well kinda getting mixed results here. I haven't quite decided yet, but I think I might try it. Cause how do you know if it'll work unless you try is my point of view. I've got a gas smoker so its easy to control my temps, I keep it right around 225. the highest it might get is 250... -
Pulled pork method
I was watching dinners drive ins and dives on the food network the other day. And Someone was making pulled pork. They smoked it for a bit then took it off the smoke and wrapped it in suran wrap then in tinfoil then tossed it in the oven. Now I was thinking that the plastic wrap / suran wrap... -
Duck Recipes???
Well I've never cooked a farm raised ducks, but we've eaten a lot of ducks that fell from the sky. And here's the best we've found to cook them, even people who don't eat wild game will like these. This step might not need to be taken if for farm ducks, but wild ducks have a gamey taste to... -
First ham
well i'm probably brining it cause i don't quite know what i'm doing here. Thanks for the heads up though, I've go it out of the brine. hopefully those 12 hours won't mess it up too badly. I guess we'll find out tomorrow. Good thing there was 2 hams! Is there any other sort of prep for... -
Overnight Butt Smoke and some extras. Tons of Qview
Wow, that looks like one Epic meal.... I'm really hungry now -
First ham
Thanks guys, I picked it up last night it was a pre-cooked and hickory smoked shank. And the plans changed a bit and I don't have as long as I thought to smoke it, so I might kick the temp up to 250 or so. Its 8 1/2 pounds. and they're giving me about 4-4 1/2 hours to cook it. (yeah I know... -
First ham
Well 2 families getting together for easter, no communication, both bought a ham. So they asked if I would smoke one, I'm still sort of new at this, I got the pulled pork down. I've never done a ham though. So all I know about the ham is that its a 8-9 pound ham, (I know thats not much to go... -
What am i doing wrong?
Thanks guys, I've recieved mixed messages as to the temp that i should pull it. But this thread makes it clear as day..... Next time(hopefully next weekend, I'll cook it up to 200, and let it set for an hour or so wraped and in a cooler. Thanks agian.. and wish me luck, I'll report back next... -
What am i doing wrong?
I'v tryed to make some pulled pork about 3 times now, and it just won't pull. Some of it does, but not all of it. And it seems like I have to work pretty hard to get it appart(Harder than it should be i think) Here's the methods I've tried so far. 1. pork roast. cooking temp around 215-225... -
prep for pulled pork?
I'm new to the game. and i''m going to try and smoke a boson butt. I've been reading previous posts and I know how i'm going to smoke it. But i was wondering what kind of prep you can do to make it better. Do you put the rub on and let it sit over night in the fridge? do you soak it in...
